En la semana de Pascua queríamos hablar del huevo y sus usos en la coctelería “vintage”, para ello, Giuseppe Baldi ha entrevistado a Marian Beke, bartender de gran reconocimiento internacional, famoso por su gran creatividad y propietario de “The Gibson” (Londres), incluido en la prestigiosa lista de los World’s 50 Best Bars 2018.
Tom&Jerry’s Cocktail recipe was born around the 1820. Nowadays, the cocktail is very different. Do you think it was already “a cocktail” or might “a pastry” recipe?
Well, cocktail was a category of drinks and this was also a drink, in a different category, while it has many similarities with pastry due to eggs and diary proteins (which covers incredibly alcohol and make flavours more tasty).
How important is to understand and control pastry technique or chemical reaction to make a proper egg based cocktail?
I would apply a simple rule here. As a fact, many bartenders might be doing these cocktails without knowing anything about pastry and they can still mix the drink. On contrary, of course, if you educate yourself as today’s mixologist about new techniques it will help you to deliver better experiences.
Sour, Flip, Silver Fizz… except the Sours, the other cocktail families there not that popular, why?
Well, it’s quite simple. Other categories mentioned are much more specific, so yes they are popular, but you won’t drink them commercially every day as sours… similarly as you won’t eat Christmas cakes every day, but mainly only during the Christmas period. Also they do work better and been designed for heavy flavours that works in winter seasons, so it’s a hard sell in hotter countries. Sour is well balanced refreshing drink where just a bit egg white forms a foam, rather then whole eggs creates main element.
How would you image a Tom&Jerry cocktail adapted on 2021 cocktail bar?
If you’d change something do make more attractive to the guest or “easier” to prepare for a bartender. Firstly play with new diary products (such as oat, nuts, coconut or rice milks) and then new texture instead of egg (yolk), like this is diary and allergy free which is probably issue for many people these days. Then, add some exotic element that communicates with current seasons (such exotic fruits instead or as a replacement for a winter spice).
How many Tom&Jerry Cocktails have you served in you carrier? How was the customer reaction?
Always in a winter time (every year) and, yes, they love it in fact!
You are one of the most innovative bartenders in the world, so do you think egg will be replaced by a vegan substitute or will it still be a “magic” and unique ingredient?
We can’t stop the progress and invitation, so yes, I would always try new ingredients, new proteins and new textures, yet I would always respect the past while never forgetting these recipes too.
Entrevistado
Marian Beke
De origen eslovaco, Marian Beke tiene un gran reconocimiento mundial por su creatividad e innovación detrás de la barra. Ha trabajado con grandes profesionales del panorama internacional, como Alex Kratena y Ago Perrone, y desde 2015 es propietario de The Gibson, en Londres.
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